The first rule when it comes to the best white wine for cooking is that it’s got to be a dry white wine.
Anything sweet will overpower your dish.
The second rule that I go by is to always pick a wine that I like to drink.
The main reason for this is that I can enjoy a glass while I cook!
But really, if you don’t like the taste of a wine when you drink it, you won’t like the taste when you cook with it.
Cooking with wine is a method that has long been used for its acidic qualities, which will enhance the flavors of the cooked food.
White wines will give you citrus fruit flavors, while reds will be added more for the tannins.
A common misconception is that wine and wine vinegar can be used interchangeably, however this is not the case.
Even though wine vinegar comes from fermenting wine, wine vinegar has high acidity.
Wine has a much more subtle flavor.
A dry sparkling wine can be used just like its non bubbly relatives.
How to Pick a White Wine for Cooking
In a nutshell, I always want to pick something with an alcohol content that is not too high, and wine with a good amount of acidity.
Usually a recipe calls for a generic white wine.
Sometimes I will use Dry Vermouth which can be a good substitute, and will last longer than an opened wine.
Just note that Vermouth is a fortified wine, and therefore has a higher alcohol content.
How to Use Wine in Your Cooking
I will add red wine more often in robust meaty dishes.
For a really lovely cream sauce look for a recipe that incorporates a bit of white wine.
A tasty wine will make all the difference to your cooking.
Remember, once you open a bottle of white wine it should last for a good five days if it has its cork returned, and stored in the fridge, otherwise it can turn bitter.
Heat a heavy bottomed pan with olive oil.
Steam for 5 to 7 minutes.
Always discard any mussels that do not open.
Best White Wine for Cooking
Marlborough, New Zealand | Price from $12.97
Sauvignon Blanc‘s are always my first choice when it comes to choosing the best white wine for cooking.
And I particularly love this vineyard and bottle.
It’s crisp, bright and citrusy – perfect balanced flavors that won’t overpower your dish.
Veneto, Italy | Price from $12.97
Pinot Grigio‘s are the most versatile white wines to use in cooking due to its neutral flavor.
The fruity tones in this particular wine is perfect for adding to seafood dishes.
You can even substitute this wine for red wine in dishes (in terms of flavor, not color).
California, USA | Price from $13.97
Don’t make the mistake of thinking you can use any Chardonnay for cooking.
Only ever use unoaked Chardonnay as they don’t tend to deliver as much flavor and can even add a bitterness to your dishes.
Use this type of wine when you’re looking to add richness to your dish.